Almond, Bitter
Title: Almond, Bitter
Literature References: Ripe seed of Prunus amygdalus Stokes var amara Focke (P. communis Arcang. var amara (Focke) Schneid.), Rosaceae. Habit. Italy, Spain, and Southern France. Constit. 35-50% fixed oil, about 3% amygdalin, proteins, emulsin (synaptase), sugar. Ref: E. W. Eckey, Vegetable Fats and Oils (Reinhold, New York, 1954) p 455.
CAUTION: Cyanide poisoning from ingestion of burnt bitter almonds has been reported: C.A. 50, 6666a (1956).
Use: Preparing amygdalin, essential and expressed oils, almond and bitter-almond water; in perfumery and in manuf of liqueurs.

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